Catch those savory aromas wafting through your kitchen as you fry up some golden-brown salmon cakes with canned salmon. These little patties are like comfort food wrapped in a crispy shell, bursting with flavor and nostalgia that takes me back to my grandmother’s kitchen. Whether you’re whipping them up for a casual family dinner or serving them at a fancy brunch, these irresistible bites never fail to impress.
Imagine sinking your teeth into a perfectly cooked cake; the exterior is crisp while the inside is delightfully tender and flaky. With each bite, you’ll be greeted by a medley of fresh herbs and spices mingling together in harmonious celebration. You might even start daydreaming about hosting a seafood-themed party just so you can serve these beauties!
Why You'll Love This Recipe
- These salmon cakes are super easy to make—perfect for busy weeknights when time is short
- Their delightful flavor will have everyone begging for seconds!
- They look fabulous on any plate, making them ideal for entertaining guests
- Plus, they are versatile; serve them as appetizers or main dishes!
I remember the first time I made these for my friends—they were skeptical at first about using canned salmon but ended up devouring every last bite!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Canned Salmon: Use high-quality canned salmon for the best flavor; wild-caught varieties are often more flavorful.
- Breadcrumbs: Panko breadcrumbs add extra crunch; regular breadcrumbs work too if that’s what you have.
- Fresh Herbs: Parsley or dill brightens the flavor—do not skip this step!
- Eggs: A binder that helps keep everything together; use large eggs for optimal results.
- Lemon Juice: Freshly squeezed lemon juice adds a zesty brightness that elevates the dish.
- Spices: Old Bay seasoning or a pinch of cayenne can kick things up a notch—choose based on your spice tolerance!
- Oil for frying: Olive oil or vegetable oil works well; choose something with a high smoke point.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Now that we’ve gathered our glorious ingredients let’s dive into making these delightful salmon cakes!
Prep Your Workspace: Gather all your ingredients and tools—a mixing bowl, fork, skillet, and spatula will do nicely. Clear off your counter because it’s about to get messy!
Mash the Salmon: Open the cans of salmon and drain them well. In your mixing bowl, use a fork to break up the fish into small pieces while enjoying that deliciously rich aroma.
Add Remaining Ingredients: Stir in breadcrumbs, herbs, eggs, lemon juice, and your choice of spices until everything is well combined. This mixture should feel slightly moist but still hold together.
Shape Into Patties: With clean hands (or slightly wet), form small patties out of the mixture—about 2-3 inches wide is perfect! Place on a plate lined with parchment paper as you go.
Heat Up The Skillet: Add oil to your skillet over medium heat until it shimmers invitingly. This means it’s time to fry those beauties!
Fry Until Golden Brown: Place patties in the skillet without overcrowding them; fry for 4-5 minutes per side until beautifully golden brown and crisp. Don’t forget to flip gently so they don’t fall apart!
Serve immediately with lemon wedges and maybe a dipping sauce if you’re feeling fancy—or just enjoy them straight from the pan!
Now you have an easy recipe for scrumptious salmon cakes with canned salmon that will surely leave everyone coming back for more!
You Must Know
- These salmon cakes with canned salmon are a game-changer for quick meals
- They’re packed with flavor and require minimal prep time, making them perfect for busy weeknights
- Plus, the crispy edges and flaky interior will have everyone coming back for seconds!
Perfecting the Cooking Process
Start by mixing the ingredients thoroughly before shaping into patties. Then, sear the cakes in a hot skillet until golden brown, flipping carefully to avoid breaking.
Add Your Touch
Feel free to swap canned salmon for tuna or add spices like dill or garlic powder. Toss in chopped veggies for added texture and flavor!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet to restore crispiness or use the microwave for a quick warm-up.
Chef's Helpful Tips
- When making salmon cakes with canned salmon, don’t skip chilling them before cooking to help firm them up
- Be generous with seasoning to enhance flavor; this is key!
- Lastly, ensure your pan is hot enough before adding patties to achieve that perfect golden crust
Sometimes when I make these salmon cakes, my kids come running into the kitchen, lured by the heavenly smell. Their smiles when they taste them are priceless!
FAQ
Can I use fresh salmon instead of canned?
Absolutely! Just ensure it’s cooked and flaked before mixing with other ingredients.
How do I prevent my salmon cakes from falling apart?
Chill the formed patties for at least 30 minutes before cooking; this helps bind them together.
What sides pair well with salmon cakes?
Serve them with a fresh salad or sweet potato fries for a balanced meal!
Easy Salmon Cakes with Canned Salmon
Savor the delightful taste of crispy salmon cakes made with canned salmon—quick and delicious for busy weeknights or special occasions.
- Total Time: 25 minutes
- Yield: Makes approximately 6 servings 1x
Ingredients
- 1 can (14.75 oz) canned salmon, drained
- 1 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 large egg
- 2 tablespoons lemon juice
- 1 teaspoon Old Bay seasoning
- Oil for frying
Instructions
- Flake the drained salmon in a mixing bowl using a fork.
- Add panko breadcrumbs, parsley, egg, lemon juice, and Old Bay seasoning; mix until combined.
- Form the mixture into small patties (about 2 inches wide).
- Heat oil in a skillet over medium heat until shimmering.
- Fry patties for 4-5 minutes per side until golden brown and crisp.
- Serve warm with lemon wedges.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 cake pop (45g)
- Calories: 150
- Sugar: 0g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 40mg
